bonda

ingredients

  • Blackgram dhal - 1/4 cup
  • Coconut - a bit
  • Green chillies - 2
  • Salt - 1/2 tsp.
  • Pepper - 10
  • Curry and coriander leaves a handfull chopped.

 

method of preparation

  • Soak dhal for two hours.
  • Grind into soft dough adding salt and green chillies.
  • Cut the coconut into small thin bits and add to the batter.
  • Add the whole pepper and curry and coriander leaves an then mix well to form a thick batter.
  • Form into small balls and deep fry in oil untill reddish brown colour.
  • This can be served with coconut chutney and mint chutney.

Keerai bonda

ingredients

  • Blackgram dhal - 1/4 cup
  • Maida flour - 5 tsp.
  • Keerai (greens) - 1 bunch (any keerai cut into small pieces)
  • Onion - 1 medium size. (chopped)
  • Green chillies - 4
  • Salt - 3/4 tsp.

Method of preparation

  • Soak dhal for two hours.
  • Grind into dough adding salt and green chillies.
  • Add the chopped onions, maida flour and Keerai (greens) to the batter and mix well.
  • Now make a small balls and deep fry in oil until reddish colour obtained.
  • This bonda is served with fried bengalgram chutney or bengalgram chutney.

potato bonda

ingredients

  • Potato - 1/4 kg
  • Onion - 2 big size
  • Green peas - a handful
  • Green chillies - 2
  • Mustard - 1/4 tsp.
  • Blackgram dhal - 1/2 tsp.
  • Salt - 1tsp.
  • Bengalgram flour - 1/2 cup
  • Rice flour - 1/4 cup
  • Chilli powder - 1/2 tsp.
  • Curry and coriander leaves a handfull chopped.
potato-bonda image

method of preparation

  • Cook potatoes and peas separately.
  • Peel and mash potatoes.
  • Chop onions and chillies.
  • Heat 2 tsp. of oil, fry mustard and blackgram dhal.
  • Add onions and chillies sprinkle little water and fry well.
  • Add mashed potatoes, peas and curry and coriander leaves and then 1/2 tsp. of salt. Stir well.
  • Remove from fire and make into small balls.
  • Mix both the flours, with 1/2 tsp. of salt and chilli powder and prepare thick batter.
  • Dip each ball into the batter and deep fry in oil.
  • Keep till reddish brown exists and then remove from the fire.
  • Use potato podi instead of boiled and mashed potatoes.
  • This can be served individually or with tomato kechup, coconut chutney or tomato chutney as evening snack.

 

 

 

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